Sticky Sweet Chili Chicken Thighs in Air Fryer

introduction

This Sticky Sweet Chili Chicken Thighs recipe cooks in the air fryer and gives you sticky, caramelized skin and juicy meat. It is quick, easy, and full of sweet and salty flavor. If you like simple air fryer chicken ideas, try a related air fryer BBQ chicken breast recipe for another tasty weeknight option.

why make this recipe

This dish is fast and needs little hands-on time. The air fryer makes the skin crisp and the glaze turn sticky and shiny. You get big flavor with small effort. It works for family dinners or a quick meal any night.

how to make Sticky Sweet Chili Chicken Thighs in Air Fryer

1. Preheat the air fryer to 375°F (190°C).
2. Dry the chicken thighs well so the skin gets crispy.
3. Rub the thighs with avocado oil and season with garlic powder, salt, and pepper.
4. Place thighs skin side down and air fry at 375°F for 15 minutes.
5. Mix the sticky glaze: sweet chili sauce, soy sauce, sesame oil, and oyster sauce.
6. Baste the chicken a few times with the glaze while it cooks. Aim to baste at least three times so the glaze builds up and caramelizes.
7. Add 10 more minutes of cooking or until the internal temperature reaches 165°F (74°C).
8. For extra crisp skin and deeper caramel color, broil for the last 2–3 minutes while watching closely.
9. Let the chicken rest a few minutes before serving so juices settle.

Ingredients :

• 8 bone-in chicken thighs
• 1 tbsp avocado oil
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• ½ cup sweet chili sauce
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil

Directions :

1. Preheat the air fryer to 375°F (190°C).
2. Pat the chicken thighs dry with a paper towel to ensure a crispy chicken skin.
3. Season the chicken thighs with avocado oil, garlic powder, salt, and pepper.
4. Air fry the chicken skin side down at 375 degrees for 15 minutes.
5. Sticky Glaze: In a separate small bowl, mix together the sweet chili sauce, soy sauce, sesame oil, and oyster sauce.
6. Baste the chicken a few times with the sticky sauce while roasting or air frying. You want the chicken to be caramelized. I basted the chicken at least 3 times to get a nice coat of the glaze.
7. Add more 10 minutes of cooking time to the chicken or until the chicken reaches an internal temperature of 165°F (74°C).
8. For an extra crispy finish, broil for the last 2-3 minutes of cooking. Keep a close eye to prevent burning and ensure that the chicken skin becomes beautifully caramelized.
9. Once done, remove the chicken from the oven and let it rest for a few minutes.
10. Serve your Sticky Sweet Chilli Chicken Thighs over a bed of jasmine rice or with your favorite vegetable side dishes.

how to serve Sticky Sweet Chili Chicken Thighs in Air Fryer

Serve over steamed jasmine rice, with quick-cooked bok choy, or a simple green salad. Garnish with chopped green onions or sesame seeds for color and extra taste.

how to store Sticky Sweet Chili Chicken Thighs in Air Fryer

Cool the chicken to room temperature, then store in an airtight container in the fridge for up to 3 days. To freeze, place in a freezer container for up to 2 months. Reheat in the oven or air fryer at 350°F until warmed through to keep the skin crisp.

tips to make Sticky Sweet Chili Chicken Thighs in Air Fryer

• Dry the skin well before seasoning to get crisp skin.
• Baste several times so the glaze caramelizes well.
• Use a meat thermometer to be sure the chicken reaches 165°F (74°C).
• If your air fryer is small, cook in batches so thighs do not touch.

variation (if any)

• Make it spicier: add sriracha or chili flakes to the glaze.
• Make it sweeter: add a bit of honey to the glaze.
• Use boneless thighs but reduce cooking time by a few minutes and check temp early.

FAQs

Q: Can I use boneless chicken thighs?
A: Yes. Boneless thighs cook faster. Check the temperature earlier and watch glaze so it does not burn.

Q: Can I make the glaze ahead of time?
A: Yes. Mix the glaze and store it in the fridge for a day. Warm slightly before basting.

Q: Can I use a regular oven instead of an air fryer?
A: Yes. Roast at 400°F (200°C) on a baking tray. Start skin side down, then flip and baste, and finish under the broiler for crisp skin.

Q: How do I prevent the glaze from burning?
A: Baste in stages and lower the heat if the glaze darkens too fast. Broil only for the last 2–3 minutes while watching closely.

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